Guava Jelly
From The Times cook book, no. 2, 1905
Serves 6
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 142. The excerpt below is the record exactly as published.
GUAVA JELLY. Mrs. Charles P. Hays, Long Beach, Cal.— Fill a medium-sized stone jar (about eight quarts) with guavas, not too ripe; set jar and contents into a pan of boiling water; cook until fruit is tender; squeeze all the juice you can through a jelly-bag; boil juice ten minutes; add sugar in the proportion of five cups sugar to six cups juice
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